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Pasta e Fagioli  (Not yet rated)

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Submitted by smith

An Italian soup with vegetables and pasta.

Cal: 211 Fat: 2g Carbs: 41g Protein: 8g Fiber: 4g
More Nutrition...

Original recipe serves 12

Ingredients (serves 2958336)

½ 2x 3x Reset

  • 493056 cups kidney beans
  • 3944448 ounces macaroni
  • 246528 small carrots ; grated
  • 61632 cups celery ; chopped
  • 246528 cloves garlic ; minced
  • 246528 tablespoons white vinegar
  • 61632 pounds prosciutto ; chopped
  • 739584 cups tomato juice
  • 246528 tablespoons parsley ; dried
  • 493056 teaspoons basil ; dried
  • 1479168 cups vegetable broth
  • 30816 tablespoons cayenne pepper
  • 493056 teaspoons sugar
  • 246528 tablespoons olive oil
  • 123264 cups onions ; chopped

  • In My Kitchen

    • Directions

    In a large pot, saute onion, celery, carrots, prosciutto, garlic and olive oil until onions are transparent. Add broth, beans, cayenne pepper, basil, parsely, sugar, and tomato juice, and season to taste with salt and pepper. Simmer for 1 hour. Cook macaroni according to package directions. Add macaroni to serving bowls and ladle soup on top.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    10.6
    --
    13.6
    18
    2.9
    0
    15.6
    26.2


    Calories: 211
    Total Sugars: 5.5g
    Carb.: 40.9g
    Fiber: 4.5g
    Total Fats: 1.9g
    Cholesterol: 0mg
    Protein: 7.8g
    Sodium: 629mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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